Baklava - Traditional

Finely chop nuts and mix with sugar, grated peel and sesame seed if desired. Spread some of the melted butter in a 9“x13” Pyrex baking pan. Arrange 1 layer of the phyllo letting it extend over the edge of pan an inch or so. Spread with butter and then lay down an additional 8 sheets spreading butter on each one. Sprinkle cinnamon on 8th layer and add 1/4 of the nut mixture. Fold over 1 layer of the overlapping edges of the phyllo, enclosing the nut mixture. Add 3 more layers of phyllo and cut to fit size of the pan, buttering each one. Sprinkle generously with the nut mixture and enclose again with the next overlapping layer. Repeat 3 more layers as before and top with nut mixture until you have a least 4 nut layers enclosed in phyllo. Add 5 more buttered layers of phyllo and sprinkle with cinnamon. Fold remaining layers overlapping edges over the top. Cut partially into the first nut layer, diagonally across the pan, making diamond shaped cuts 1-1/2 to 2" long. Can sprinkle top with sesame seeds. Bake at 300° for one hour. Keeps well in a cool dry place.